Method

Cut the butter into 2mm/⅛” thick slices, spread them out on a plate and refrigerate.

1st Folding

Dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.

Place half the chilled butter slices, in lines just touching each other, in the middle of the dough. Return the remainder of the butter to the fridge.

Fold the left and right sides of the dough over the butter to meet in the middle third and press around the edges to enclose all of the butter.

Cover and chill the dough for 20-30 minutes.

2nd Folding

For the second time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.

Lay the remaining chilled butter slices in the middle of the dough, so they are almost touching each other.

Fold over the dough from either side of the butter to meet in the middle third and press around the edges to ensure the butter is enclosed.

Gently flatten the top of the dough with the palm of your hand if it looks lumpy, fold it in half, cover and chill for 20-30 minutes.

3rd Folding

For the third time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.

Fold the dough from each side to meet in the middle third making sure that no butter is exposed.

Fold the dough in half, cover and chill it for 20-30 minutes.

4th Folding

For the fourth time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.

Fold the dough from each side to meet in the middle third making sure that no butter is exposed.

Fold the dough in half, cover and chill until required.

Galette Assembly

Remove the pastry from the fridge, cut it in half and allow it to come back to room temperature.

Pre-heat the oven.

Put the butter and sugar into a bowl and beat until light and fluffy.

Stir in the ground almonds.

Separate the egg, reserve the yolk for later, add the white to the mixing bowl and stir to make a paste.

Dust the work surface and both pieces of pastry with flour and roll out two 20cm/8” circles. Press a 20cm/8” round cake tin each piece of pastry, like a cookie cutter, to define the circles and remove any excess pastry.

Brush water around the circumference of each pastry circle.

Tip the prepared paste onto one pastry circle and spread it out keeping 4cm/1" from the circumference.

Press the broad bean into the filling.

Lay the second pastry circle over the top so the moistened edges meet and the air is excluded.

Press firmly around the edges to seal the layers.

Brush the top of the pastry with egg yolk.

Using a sharp knife make several cuts into the pastry to create a pattern.

Chill for 15 minutes.

Bake 25 - 30 minutes until the pastry is golden.

Makes 1

Equipment

20cm/8” round cake tin, large oven dish and pastry brush

Temperature

220˚C, Fan 200˚C, 425˚F, Gas

Cooking time

25-30 minutes

Free from Soya

Vegetarian

Cake of the Kings is traditionally baked in France to celebrate the 12th Night after Christmas. A popular ritual is to hide a bean inside the filling and the finder can claim to be king for the day. If you decide to do this make sure nobody swallows the bean whole. If you have a paper crown left over from your Christmas crackers this can be awarded to the winner to wear to wear as the kings crown.